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  1. dlr1

    Traeger Texas and questions about a London Broil

    We jus tpicked up a Traeger Texas a couple of weeks ago and my wife would like me to do a London broil on it. I'm not to familiar and still learning this cooker so any tips tricks comments and most important time and temps for the Broil would be nice. Thanks
  2. dlr1

    Question about refridgerated storage

    so I've been doing a lot of reading about making and storing hot sauce and all of the canning and preserving process involved, so much that it makes me blury eyed sometimes, but they all seem to be involved with really long term storage like a year or longer so I was wondering if I want to keep...
  3. dlr1

    Curious about the differance between the way a offset cooks and vertical

    I use to have an old Chargriller w/sfb and then went to a WSM I keep reading about water in the vertical creating more moisture which I assume comes from the evaporation of the water in the pan but why is it that you only hear of verticals needing or using water but not offsets? I don't use...
  4. dlr1

    Another first smoke of the year

    I haven't fired up my WSM since sometime early last fall and had to get out of the slump,ya'll know what I mean, we're eaither to busy or in my case to lazy plus I sometime have to wait for stuff to go on sale. Well butts went on sale the past week and I made the comment I had to fire up my...
    • dlr1
    • Thread
    • Replies: 3
    • Forum: Pork
  5. dlr1

    The quest for what to use in the pan of my wsm is over NOW with PICS

    I've been bugging ya'll about this thing for a while and I think I finally found what works for me, I'll know better on my next low temp cook. I know water is the perfect heat sink for low temps but I wanted to find something that would work about the same with less weight and won't slosh...
  6. dlr1

    Hopefully the last what to use in the pan question

    Okay I know I'm making a mountain out of a mole hill but now I think I'm just obsessed with it or just being anal but here it goes.  I know water is the best thing for the pan and some do other things like the clay saucer,sand and just foiled. The clay saucer and just foil people say to make an...
  7. dlr1

    WSM water pan,what do you use besides water and how well does it work.

    I've had my wsm for a few months now and have been reading about all the different things folks have put in the water pan. I've used water and I know  it's the best  if you want to maintain a stable temp around 225-250 but I find it to be a bit of a hassle when it's time to clean up. I have sand...
  8. dlr1

    New member from North Carolina

    Joined this group at the urgeing of my bro,glad I found ya'll and hope to be of some use somewhere down the road and trust me here,I'll definately be tapping ya'll for info. Thanks for letting me in. Oh forgot to mention I have a 22.5 WSM and a Chargriller pro. Sold my modified CGw/sfb to get...
  9. dlr1

    Charcoal ring mod for my 22.5 WSM

    I saw a mod for the wsm charcoal ring to make it smaller for smaller cooks. I am fortunate enough to work in a fab shop at my company and sometimes can get small things made.This is 4 plates 12x6 that slip together to make a box.
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